Butterscotch Pots De Creme Recipe
🕒 Total Time: 1 hour 5 minutes
🥘 Servings: 6
🍽️ Yield: Individual ramekins
Description:
Indulge in the velvety richness of Butterscotch Pots De Creme, a delightful dessert that marries the creamy goodness of custard with the deep flavors of muscovado sugar. These decadent custards can be enjoyed on their own or elevated with toppings like whipped cream, chocolate shavings, or fresh berries.
Ingredients:
- 1 1/2 cups heavy cream
- 6 tablespoons dark muscovado sugar
- 1/4 teaspoon salt
- 6 tablespoons water
- 2 tablespoons demerara sugar
- 4 large egg yolks
- 1/2 teaspoon vanilla extract
Instructions:
-
Preparation:
- Preheat your oven to 300°F (150°C).
- Place 6 (4-oz) ramekins on a baking sheet.
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Prepare Butterscotch Sauce:
- In a small heavy saucepan, combine heavy cream, dark muscovado sugar, and salt.
- Heat the mixture over moderate heat, stirring until the sugar is completely dissolved.
-
Caramelize Demerara Sugar:
- In another saucepan, bring water and demerara sugar to a boil over moderate heat.
- Stir continuously until the sugar dissolves and the mixture turns brown and bubbly, approximately 5 minutes.
-
Combine Mixtures:
- Remove the caramelized sugar from heat and carefully pour in the cream mixture while whisking continuously.
- Whisk until well combined.
-
Prepare Custard Base:
- In a large bowl, whisk together egg yolks and vanilla extract until smooth.
- Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.
-
Strain Custard:
- Pass the custard mixture through a fine-mesh sieve into a 1-quart glass measure to remove any lumps.
- Use a spoon to skim off any foam from the top.
-
Fill Ramekins:
- Divide the strained custard evenly among the prepared ramekins.
-
Bake:
- Arrange the filled ramekins in a small roasting pan.
- Place the roasting pan in the preheated oven and bake the custards in a hot water bath, uncovered, until set around the edges but still slightly jiggly in the center, about 40 minutes.
-
Cool and Serve:
- Using tongs, carefully transfer the ramekins to a cooling rack.
- Allow the custards to cool to warm or room temperature.
- As they cool, the pots de creme will continue to set.
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Serve and Enjoy:
- Serve the Butterscotch Pots De Creme on their own or with desired toppings.
- Store any leftover custard in the refrigerator, covered, for up to 1 day.
This Butterscotch Pots De Creme recipe is perfect for indulging your sweet tooth, whether it’s for a special occasion or a cozy weeknight treat. With its creamy texture and rich flavors, it’s sure to become a favorite dessert in your repertoire!
